Publikasjonsdetaljer

Atlantic salmon (Salmo salar) was chilled to a core temperature of approximately 1 degreesC prior to harvest. Groups of 10 fish were filleted 2 h after harvest (pre-rigor), 1 and 2 days after harvest tin-rigor), and finally, 5 days after harvest (post-rigor). 7 and 14 days after harvesting and 7 and 14 days after filleting the fillets were evaluated according to various quality parameters. The incidence and severity of gaping were significantly reduced with earlier filleting. The differences became even more pronounced as the fillets were stored. Fillet yield, water binding capacity and fillet weight loss did not differ among the experimental groups, but there was a positive effect of pre-rigor filleting on visual colour. The pre-rigor fillets were significantly thicker than those filleted post-rigor indicating a change in fillet shape due to when filleting was performed after harvest. (C) 2001 Elsevier Science B.V. All rights reserved.